Creamy Microwave Pralines (Texas Stye)
Makes a couple of dozen( Depending on size)
From the kitchen of IIo Hiller
1 cup whip cream
1 box dark brown sugar
2 Tablespoons margarine or butter
2 cups pecan pieces (not broken too small)
Stir together whip cream and dark brown sugar in very large microwave
safe mixing bowl. Zap in microwave on high for 13 minutes. Open
microwave about half way through cooking time and give the mixture a
stir or two to make sure it is mixed well. When time is up, take bowl
out of microwave , add butter and stir until butter is melted. Add nuts,
stir for a couple of minutes or so until mixture starts to thicken
slightly. Quickly drop by spoonfuls on a sheet of foil. Allow pralines
to cool and then put them in a covered container. If mixture is removed
from bowl too quickly (too hot and shiny), the pralines will be too thin
and may remain sticky. If the first one spreads out to much just put it
back in the bowl and stir mixture for a minute or so more. If mixture
gets to cool (dull in appearance) before it is spooned out on foil, it
may become too firm to make individual pralines, but it can always be
broken into chunks and eaten. Less attractive, but still good. Make a
couple of batches and you will be able to tell when the mixture is right
for spooning. Chocolate lovers can add 1/2 cup of chocolate chips to hot
mixture along with the butter. The chips will melt completely producing
"chocolate pralines".
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